Sesame Lamb Recipe
Indian & Pakistani Lamb
Ingredients:1 tablespoon each freshly crushed ginger and garlic, combined
1 1/2 tablespoons jaggery or dark soft brown sugar
1 1/4 lb lean boneless lamb, cubed
1 tablespoon poppy seed
1/2 teaspoon cardamom seed
1 teaspoon aniseed
1/2 teaspoon ground cinnamon
4 tablespoons sunflower oil
1 teaspoon mustard seed
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon toasted sesame seed
Directions:1 Combine the ginger-garlic paste and jaggery, and smear the mixture over the lamb. Marinate in the refrigerator for an hour.
2 Heat a shallow frying pan or skillet, and dry-roast the poppy seed, cardamom seed and aniseed for a couple of minutes. Add the cinnamon and remove from the heat.
3 Blend or process to a fine powder and set aside.
4 Heat the oil until almost smoking in a heavy-bottomed pan and add the mustard seed. When the seeds start to crackle, add the chilli powder, turmeric, coriander and marinated lamb. Add salt to taste, and stir-fry for 10 minutes, taking care not to scorch the sugar.
5 Sprinkle in the poppy seed powder and pour in 1 1/4 cups hot water. Bring to a boil. Reduce the heat and cook, adding a little more water as necessary, until the lamb is cooked and fairly dry, about 40 minutes.
6 Serve hot, sprinkled with sesame seeds. This dish goes well with Flatbread or Mung Bean Pancakes.
Preparation time: 15 minutes plus 1 hour for marinating. Cooking time: 55 minutes. Serves: 4
This sweet, sour and spicy dish is finished with roasted sesame seeds, which add a nutty flavour and provide texture. Sesame seeds are considered hot and heavy, and in North India during winter they are cooked in sugar and eaten to counteract the biting cold. Toasted sesame seeds are best for vata. Sesame oil is wonderful as a skin lubricant for dry winter skin.
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